What are the main ingredients in Feta & Herb Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

What is the nutritional information of Feta & Herb Hake?

Calories: 401, Carbs: 35 grams, Fat: grams, Protein: 32.6 grams, Sugar: 18.9 grams, Salt: 699 grams

How do I prepare Feta & Herb Hake?

FISH FEAST: Smear the carrot purée on the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef! FRY THE FISH: Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan. PURÉE: When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside. AROMATICS: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml of boiling water, cover with the lid, and simmer until the carrots are soft, 5-6 minutes. GREEK SALAD: In a salad bowl, combine the cucumber & pepper pieces, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.

What should be prepared from my kitchen to make Feta & Herb Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

Feta & Herb Hake

Name: Feta & Herb Hake
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel; Butter

A simple, tasty dinner of feta and herb-crusted hake, served with a sweet carrot purée, and a fresh salad of cucumber, green pepper, olives, and onion.

Feta & Herb Hake

with a Greek-style salad & carrot purée

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Bell Pepper
Bell Peppers
Carrot
Cucumber
Danish-style Feta
Fish
Fresh Dill
Line-caught Hake Fillet
Line-caught Hake Fillets
Onion
Onions
Pitted Black Olives
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Butter

Serves 1

AROMATICS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 100ml of boiling water, cover with the lid, and simmer until the carrots are soft, 4-5 minutes.
GREEK SALAD
In a salad bowl, combine the cucumber & pepper pieces, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the carrot purée on the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!

Carrot - 120g
Onion - 1
Cucumber - 50g
Bell Pepper - 1
Pitted Black Olives - 20g
Balsamic Vinegar - 15ml
Salad Leaves - 20g
Fresh Dill - 3g
Danish-style Feta - 30g
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

AROMATICS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml of boiling water, cover with the lid, and simmer until the carrots are soft, 5-6 minutes.
GREEK SALAD
In a salad bowl, combine the cucumber & pepper pieces, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the carrot purée on the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!

Carrot - 240g
Onion - 1
Cucumber - 100g
Bell Pepper - 1
Pitted Black Olives - 40g
Balsamic Vinegar - 30ml
Salad Leaves - 40g
Fresh Dill - 5g
Danish-style Feta - 60g
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

AROMATICS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 4-5 minutes (shifting occasionally). Pour in 300ml of boiling water, cover with the lid, and simmer until the carrots are soft, 5-6 minutes.
GREEK SALAD
In a salad bowl, combine the cucumber & pepper pieces, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the carrot purée on the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!

Carrot - 360g
Onions - 2
Cucumber - 150g
Bell Peppers - 2
Pitted Black Olives - 60g
Balsamic Vinegar - 45ml
Salad Leaves - 60g
Fresh Dill - 8g
Danish-style Feta - 90g
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

AROMATICS
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 4-5 minutes (shifting occasionally). Pour in 400ml of boiling water, cover with the lid, and simmer until the carrots are soft, 6-7 minutes.
GREEK SALAD
In a salad bowl, combine the cucumber & pepper pieces, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the carrot purée on the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!